Photo by: Colin Campbell

Fried tomatoes with goat's curd

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1 tbsp olive oil, plus a little extra
1 tbsp lemon juice
Salt and black pepper
2 free-range eggs, beaten
100g panko breadcrumbs
2 garlic cloves, crushed
800g assorted firm tomatoes
Vegetable oil, for frying
1 large handful mixed mild leaves (dandelion, frisée, mizuna)
1 small bunch dill, leaves picked
80g goat's curd (or a young and creamy goat's or sheep's cheese)


Make a dressing by whisking together the oil and lemon juice with some salt and pepper, then set aside.

Prepare two plates, one with the eggs, the other with the breadcrumbs, mixed well with garlic, salt and pepper. Top and tail the tomatoes, then cut them into slices at least 1cm thick.

Put enough frying oil in a medium pan to come 1cm up the sides. Put the pan on a medium heat. Once hot, dip a few slices of tomatoes in egg, shake off the excess, cover well with breadcrumbs, again shaking off the excess, and fry in the oil. It shouldn't take much longer than 30 seconds on each side for the crumbs to turn golden without the tomato disintegrating. Transfer carefully to absorbent paper, using tongs or a fish slice. Sprinkle with some salt and gently pat the top with kitchen paper to remove more of the oil. Repeat with the rest of the tomato slices, making sure the oil doesn't get too hot. (You may need to sift out burnt bits of breadcrumb as you go.)

When all the tomatoes are fried and still warm, toss the leaves in with the dressing. Lay out the tomato slices and leaves on serving plates, scatter dill on top and dot with half-teaspoon-sized chunks of goat's curd. Drizzle with a little olive oil and serve at once.

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